Pork fillet in cream curry sauce with mushrooms

Ingredients for 8 servings:

• 1 ½ kg pork fillet(s)
• 560 g mushrooms
• salt and pepper
• Paprika powder
• some fat for frying
• 5 cups of cream (approx. 200 g each)
• 600 g ketchup
• 1 shot of white wine
• 2 tbsp, heaped curry powder
• 1 tbsp pepper
• 1 tbsp salt
• 1 tbsp paprika powder
• 1 tbsp garlic powder
• 6 tbsp, heaped herbs of Provence

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 30 minutes

Remove the silver skin from the pork fillet, rinse, pat dry, and slice. Season the meat all over with salt, pepper, and paprika and sear for about 3 to 4 minutes on both sides. Place the seared pork fillet slices in a casserole dish. Sauté the mushrooms in a pan for about 5 to 10 minutes, then pour them over the meat. For the sauce, mix the cream with ketchup, curry powder, pepper, salt, paprika, garlic powder, Provençal herbs, and white wine. Season the sauce well and add it to the casserole dish with the meat and mushrooms. Let the meat rest in the refrigerator overnight. The next day, place the casserole dish, lid closed, in the oven at 200°C for about 45 minutes. Serve with fried potatoes, croquettes, or boiled potatoes. This dish has 725 kcal per serving.